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Easy Chicken Parmigiana Recipe

Crispy, breaded chicken cutlets topped with pomodoro and a trio of melted cheeses for a simple, classic weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 boneless skinless chicken breasts (9–12 oz each), cut in half widthwise pounded to 1/4–1/3-inch thickness
  • 1 cup all-purpose flour
  • 3 large eggs whisked
  • 1.5 cups unseasoned bread crumbs
  • 1 cup pomodoro sauce divided among cutlets
  • 8 ounces sliced mozzarella
  • 1 cup shredded fontina cheese
  • 1/2 cup grated Parmesan cheese
  • sea salt to taste, used in flour, eggs, and breadcrumbs
  • fresh cracked black pepper to taste, used in flour, eggs, and breadcrumbs
  • fresh basil chiffonade for garnish
  • 1/2 to 3/4 cup olive oil for frying

Instructions

  • Place each halved chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until each cutlet is 1/4 to 1/3 inch thick; set aside on a plate.
  • Season the flour with salt and pepper in a shallow bowl or pan and set aside.
  • In a second shallow bowl, whisk the eggs with a pinch of salt and pepper until combined.
  • Place the bread crumbs in a third shallow bowl and season with salt and pepper.
  • Working one at a time, dredge each cutlet in the seasoned flour, shake off excess, dip into the beaten eggs, then press into the breadcrumbs until fully coated; repeat for all cutlets.
  • Heat 1/2 to 3/4 cup olive oil in a large frying pan over medium-low heat. Fry the breaded cutlets 1–2 at a time for 2 1/2 to 3 minutes per side, or until golden brown, then transfer to a parchment-lined sheet tray.
  • Spoon about 1/4 cup pomodoro sauce (adjust so total uses about 1 cup) evenly over each cutlet, then top with sliced mozzarella, a sprinkle of shredded fontina, and grated Parmesan.
  • Bake in a preheated 450°F oven for 20 to 25 minutes, until the cheeses are melted and lightly browned.
  • Remove from the oven, garnish with chiffonade basil, and serve.

Equipment

  • Meat Mallet or Rolling Pin
  • Plastic Wrap
  • 3 shallow bowls or baking pans
  • Large frying pan
  • sheet tray lined with parchment
  • Oven
  • Tongs or spatula

Notes

  • Eat immediately for best texture.
  • Store refrigerated up to 4 days or freeze individually up to 3 months.
  • To reheat, cover and bake at 375°F for 12–15 minutes until warm.
  • Panko can be used but is less classical.
  • You can bake cutlets at 400°F for 15–18 minutes instead of frying for a lighter version.